Description
Crockpot Jambalaya is loaded with chicken, sausage, shrimp, veggies, rice and zesty Creole seasoning for the perfect Creole comfort food.
Ingredients
- 1/2 pound boneless, skinless chicken breasts , cut into 2-inch pieces (approx 2 average breasts)
- 1/2 pound andouille sausage , links cut into discs (approx 3 links)
- 14.5 ounces diced tomatoes un-drained
- 4 cloves garlic , crushed
- 1 medium yellow onion chopped
- 2 ribs celery chopped
- 1 cup bell pepper chopped, assorted colors
- 3 bay leaves
- 3 cups cooked white or brown rice
- 1 pound shrimp , cooked and peeled
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon thyme
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
Directions
- In the slow cooker, combine the chicken, sausage, tomatoes (with juice), garlic onion, celery, bell pepper and bay leaves.
- If using a pre-made cajun or creole seasoning, add a heaping 1 tablespoon and omit seasoning blend, or make seasoning blend in a small bowl using all of the dry ingredients. Blend well and add to the chicken mixture.
- Cover and cook on high heat for 3 hours. Remove lid, stir well and remove the bay leaves. Add the cooked rice and shrimp, stirring again ro warm thoroughly.
- Allow to continue cooking for 10-15 minutes on the "warm" setting or turn totally off with the lid on. Serve hot.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
